We've just let this rest for about 30 minutes, and you can see that the higher hydration dough looks
a little bit more wet, which is what we should expect, right.
There's more water for four for the same amount of flour and material, which you'll notice is it's
going to be a little bit more difficult to handle when you take it out.
So this is why I love mixing it inside the bowl, using the stretch and fold method.
Now, if it was a very hydration dough.
There's another method called the slap enfolds.
And I'll show that when we get to a higher hydration.
But just like before, we'll take our hands, add a little bit of water to our hands.
This way, it doesn't it doesn't stick to the dough and I'll just go ahead, reach underneath.
And again, I'm trying not to rip the dough, though at this stage it's not so important.
If I did, I'm just trying to stretch those gluten strands.
And then just hold them down, what you're doing in this process is you're creating a more complex network
of gluten inside the flour.
And we're doing this without having to do lots of meeting, so I remember when I first started making
yeasted breads I would be needing for such a long time because I didn't have a stand mixer.
That's one of the reasons why I found Salvado, I was looking for ways to make bread without having
a mixture, and I found that actually this was just so much easier.
I got a product that tasted much better, looked better, and I was able to control it more.
Whereas the yeast breads, I found the controls a little bit more difficult because the Salvado bread,
you're just using time and nature to allow the bread to develop.
And over time you start to develop a relationship with the bread and you get to know it better and the
way that it reacts.
So this bread is folded.
It's good.
It's ready to go.
When I'm going to do is just cover this and I'm going to just do one more stretch and folds because
it's getting pretty late here.
And then after that, I'm going to cover it, put it in my fridge.
I'm going to let it sit there until tomorrow until I have some more time to work with it.
And again, that's something I love about sour dough.
If I were doing a yeasted bread, I would not be able to do that with the sour dough.
I can so see you in 30 minutes.
They'll be our last stretch unfold for tonight and then we'll go ahead and put it in the fridge.